Japanese · Lunch
Chilled Egg Noodle Salad
Cold egg noodles in a soy-sesame-ginger dressing with poached chicken breast, julienned cucumber and carrot, scallion, and toasted sesame seeds. A light, refreshing Japanese-style salad served chilled, ready to eat straight from the bowl.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
411Calories
35.1gProtein
11.5gFat
43.8gCarbs
8.9gSugar
3.4gFiber
1380mgSodium
122mgChol
2.1gSat Fat
675mgPotassium
62mgCalcium
2.6mgIron
0.4mcgVitamin B12
8.2mgVitamin C
gluten-free-adaptable
low-calorie
protein-rich
rich-umami
thirty-min-meals
all-time-classics
low-calorie
Instructions
1
Prep
Julienne the cucumber and carrot, thinly slice the scallion, and grate the ginger; set aside.
2
Poach the chicken breast in salted water over medium heat for 10-12 minutes until it reaches 165°F, then cool and shred.
3
Cook the egg noodles in boiling water over high heat for 3-4 minutes until tender, then drain and chill under cold water.
4
Whisk together soy sauce, rice vinegar, sesame oil, sugar, and ginger until glossy, then toss with cooled noodles, chicken, cucumber, and carrot.
5
Plate
Mound the noodle salad in a bowl, scatter scallion and toasted sesame seeds on top, and serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.6 oz270g chicken breast
- 5.2 oz150g dry, cooked egg noodles
- 2 tbsp2 tbsp soy sauce
- 3 tsp3 tsp rice vinegar
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp sugar-white
- 2 tsp2 tsp ginger-fresh
- 11 cucumber
- 4 tbsp4 tbsp carrot
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 1/2 tsp1/2 tsp salt
